TIA's Hands-On Tortilla Production Class!

July 9,10,11 of  2024
DFW, Texas

Classes Held at the Marriott Hotel DFW Airport South
(please see below for hotel information & airport shuttle instructions) 

Give your business the competitive advantage that comes from having your staff really understand
all the important aspects of tortilla making (both flour and corn)

Taught by top experts in our industry, this 3-day
Hands-On production class will give you
the opportunity to:
* Actually mix your own dough while trying different formulations, then
* Bake your own tortillas in a commercial-grade oven, and
* See the finished results of the different formulations.

'll also learn the science behind why & how tortillas turn out the different ways they do, properties of different flour types and additives, and learn how to trouble-shoot your own finished products !

QUESTIONS: Contact Jim Kabbani - E-mail:  [email protected] 

              REGISTER:                                                                                        HOTEL:                                                                            
             For Registration please click HERE                                                     To book your room click HERE
             $795 per person, Includes daily Lunches                                               Special TIA rate only
$169 a Night                 
                                                                                                                                                                         Marriott DFW Airport South
                                                                                                                               4151 Centreport Drive, Fort Worth, Texas 76155

NOTE: Hotel Discount Rate Cut-Off Date is Monday June 24th 

 Airport Shuttle Instructions - click HERE


Hotel Meeting Space Floorplan:


NOTE: private versions of this class can be customized & taught on-site at your plant; e-mail jkabbani@tortilla-info,com)                                               

Receive a Certificate of Completion!           Receive a USB with All Class Materials!                                                                                                               



                                          Course Syllabus & AGENDA     

Hands-On Tortilla Production Course                                                 
Dr Kirk O'Donnell, Lead Instructor - Rafael Cardenas, Co-Instructor     

Day one - Tuesday, July 9

8:00 to 8:30     Orientation and course objectives

8:30 to 9:15     Defining tortilla quality: 

-- What makes a good product

-- How do we measure and describe product defects?

9:15 to 10:15    Flour tortilla formulation:

-- Common ranges of ingredients

-- How to create and modify a formulation

10:15 to 10:30        Break

10:30 to 11:30     Wheat Milling and Flour:

-- How flour is produced

-- Why flour quality changes

-- How to measure and adjust for quality variations to

   produce consistent quality of dough and finishing product.

11:30 to Noon    Preparations for hands-on activities

-- Assign teams and responsibilities

-- Orientation to kitchen

Noon to 1:00       Lunch break

1:00 to 5:00        Hands-on production of flour tortillas- Ingredient variations on

                              Hot-pressed tortillas

5:00 to 5:30         Post-lab comments and questions

5:30 PM              Cocktail Reception


Day two - Wednesday, July 10

8:00 to 9:15        Application of Enzymes, Emulsifiers, and Gums in flour tortillas

-- Definition and sources

-- Benefits of using

-- Labeling concerns

-- Observe demonstrations

9:15 to 10:15      Chemical leavening:

-- Understand the __magic-- of baking powder

-- Understand options when using baking powders

-- Observe demonstrations

10:15 to 10:30      Break

10:30 to Noon     Score class:

-- Teams present products made yesterday

-- Understand causes and effects of variations

-- How might changes in formulation and process improve?       

Noon to 1:00       Lunch break

1:00 to 2:15        Control of the mixing process

-- Objectives of mixing

-- How to manage the process when flour changes

-- How to control water temperature and dough temperature

-- How to choose the right mixer for the job

2:15 to 2:30        Break

2:30 to 4:00   Traditional process of corn tortilla production

-- Selection of corn

-- Corn cooking, steeping, washing, and grinding

4:00 to 5:00   Use of pre-cooked corn flour (masa flour)

-- How it is made

-- Available options

-- Advantages and disadvantages

5:00 to 5:30    Questions and answers

5:30 PM          Adjourn


Day three - Thursday, July 11

8:00 to 9:00        Hands-on corn cooking

-- Participate in formulating and doing a corn cook
-- Observe demonstrations of differences in cooking temperature, steeping time, and formulation

9:00 to 10:00      Hands-on production of corn tortillas

-- Wash, drain, and grind
Divide and form
-- Bake and observe

10:00 to 10:15     Break

10:15 to 10:30     Post-lab comments

10:30 to Noon     Observe and discuss variations of controlled lab tests

-- Ingredient variations

-- Process variations

-- Impact on shelf life

Noon to 1:00       Lunch break

1:00 to 2:30        Flour Tortilla Production after mixing

-- Hot-press, die cut, and hand stretch options

-- Equipment available

-- Controlling the process

2:30 to 2:45          Break

2:45 to 4:00        Flour tortilla troubleshooting

4:00 to 5:00        Corn tortilla troubleshooting

5:00 to 5:30        Questions and Answers

5:30 PM              Awarding of Certificates / End of program / GROUP PHOTOS












Tortilla Industry Association     el: 800-944-6099    fax: 800-944-6177    Contact TIA